Description
A simple, comforting dessert that combines sweet strawberries and tangy rhubarb with a tender biscuit topping.
Ingredients
Scale
- 2 cups strawberries, hulled and halved
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, melted
- 1 cup milk
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×9-inch or similar shallow baking dish with butter or nonstick spray.
- Hull and halve the strawberries. Chop the rhubarb into bite-size pieces.
- In a large bowl, combine the strawberries, rhubarb, 1 cup sugar, cornstarch, and vanilla extract. Stir gently.
- Pour this mixture into the prepared baking dish and spread it into an even layer.
- In another bowl, whisk together the flour, baking powder, salt, and cinnamon. Add the melted butter and milk. Stir until combined.
- Drop spoonfuls of the dough over the fruit mixture.
- Bake for 30–35 minutes, or until the topping is golden brown and the fruit is bubbling.
- Remove from the oven and let cool for 10–15 minutes before serving.
Notes
Serve warm with vanilla ice cream or a dollop of Greek yogurt. Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 37g
- Sodium: 370mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg